CUSTARD CREAM CANNONCINI

Flaky, golden pastry horns filled with velvety Italian custard cream

Custard Cream Cannoncini are one of the most beloved Italian pastries, often found in bakeries and cafés across Italy.

These delicate puff pastry horns are rolled in sugar, baked until golden and crisp, and then generously filled with silky crema pasticcera (custard cream).

Perfect for special occasions, coffee breaks, or as an elegant dessert, they’re a true bite-sized indulgence.

With just a few simple ingredients and some patience, you can recreate this classic Italian pastry at home.

Cooking Times & Servings

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Chilling Time: 1 hour

• Total Time: 1 hour 35 minutes

• Servings: 12 cannoncini

Ingredients

For the Cannoncini

• 1 sheet puff pastry (rectangular, chilled, not frozen)

• 3 tbsp granulated sugar

• 1 egg (for egg wash, beaten with 1 tbsp milk)

For the Custard Cream (Crema Pasticcera)

• 2 cups (500 ml) whole milk

• 4 large egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) cornstarch

• 1 tsp vanilla extract or 1 vanilla bean

• Zest of ½ lemon (optional)

Instructions

1. Prepare the custard cream:

   • In a saucepan, heat the milk with the vanilla (and lemon zest if using) until just below boiling. Remove from heat and discard the zest if added.

   • In a bowl, whisk egg yolks with sugar until pale and creamy. Add cornstarch and whisk until smooth.

   • Slowly pour the hot milk into the yolk mixture while whisking constantly.

   • Return mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a custard.

   • Transfer to a bowl, cover with plastic wrap touching the surface, and let cool completely in the fridge.

2. Prepare the pastry horns:

   • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   • Cut the puff pastry sheet into 1-inch (2.5 cm) wide strips.

   • Lightly grease metal cannoli/cannoncini molds. Wrap each strip of pastry around the mold, overlapping slightly, from tip to base.

   • Brush with egg wash and roll in granulated sugar for a caramelized finish.

   • Arrange on the baking sheet seam side down.

   • Bake for 12–15 minutes or until golden and puffed. Allow to cool slightly before carefully removing the molds.

3. Assemble:

   • Once the pastry shells are completely cool, fill a piping bag with the chilled custard cream.

   • Pipe the cream generously into each horn.

   • Dust with powdered sugar before serving.

Tips & Tricks

• If you don’t have cannoncini molds, you can make your own by rolling aluminum foil into cone shapes.

• Make sure the custard is completely cold before piping, or it will soften the pastry.

• For a festive touch, dip the edges of the cannoncini in melted chocolate and sprinkle with chopped pistachios or hazelnuts.

Nutritional Facts (per piece, approx. 1 of 12)

• Calories: 180

• Carbohydrates: 22 g

• Protein: 3 g

• Fat: 9 g

• Saturated Fat: 4 g

• Cholesterol: 55 mg

• Fiber: 0.5 g

• Sugar: 12 g

• Sodium: 60 mg

CUSTARD CREAM CANNONCINI

These delicate puff pastry horns are rolled in sugar, baked until golden and crisp, and then generously filled with silky crema pasticcera (custard cream).

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine Italian

Servings 12 Cannoncini

Notes

Ingredients

For the Cannoncini

• 1 sheet puff pastry (rectangular, chilled, not frozen)
• 3 tbsp granulated sugar
• 1 egg (for egg wash, beaten with 1 tbsp milk)

For the Custard Cream (Crema Pasticcera)

• 2 cups (500 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• 1 tsp vanilla extract or 1 vanilla bean
• Zest of ½ lemon (optional)

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Instructions

1. Prepare the custard cream:
   • In a saucepan, heat the milk with the vanilla (and lemon zest if using) until just below boiling. Remove from heat and discard the zest if added.
   • In a bowl, whisk egg yolks with sugar until pale and creamy. Add cornstarch and whisk until smooth.
   • Slowly pour the hot milk into the yolk mixture while whisking constantly.
   • Return mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a custard.
   • Transfer to a bowl, cover with plastic wrap touching the surface, and let cool completely in the fridge.
2. Prepare the pastry horns:
   • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • Cut the puff pastry sheet into 1-inch (2.5 cm) wide strips.
   • Lightly grease metal cannoli/cannoncini molds. Wrap each strip of pastry around the mold, overlapping slightly, from tip to base.
   • Brush with egg wash and roll in granulated sugar for a caramelized finish.
   • Arrange on the baking sheet seam side down.
   • Bake for 12–15 minutes or until golden and puffed. Allow to cool slightly before carefully removing the molds.
3. Assemble:
   • Once the pastry shells are completely cool, fill a piping bag with the chilled custard cream.
   • Pipe the cream generously into each horn.
   • Dust with powdered sugar before serving.

Keyword cannoncini recipe, custard cream cannoncini, Italian cannoncini, puff pastry horns, crema pasticcera dessert, Italian pastry recipes, cannoncini with custard

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